Baked Squash Pasta

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb rigatoni pasta
• 2 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1 (10 ounce) box frozen pureed squash
• 1 teaspoon dried sage
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup chicken broth
• 1 cup milk
• 1/2 cup wine
• 1 cup grated parmesan cheese, divided
• 2 cups mozzarella cheese

Recipe

• 1 preheat the oven to 350.
• 2 cook pasta according to package directions in a large pot with salty water, do not add olive oil to the water (you want to stop cooking right before the pasta is al-dente since it will be in the oven, i suggest subtracting 2-3 minutes off the suggested cooking time).
• 3 heat 1 tablespoon of olive oil in a large pan over medium-high heat.
• 4 lower temp to medium and add the garlic and cook until fragrant, about 2 minutes.
• 5 while the garlic cooks, heat the squash in the microwave for 2 minutes; it will still be somewhat frozen after 2 minutes but that’s ok.
• 6 add the squash, sage, and salt and pepper to taste to the pan with the garlic.
• 7 cook until squash is thawed, then add in the wine and cook until the mixture thickens slightly, about 5 minutes.
• 8 meanwhile, melt the butter and remaining olive oil together in a saucepan over medium-high heat.
• 9 after the butter melts, add in the flour.
• 10 stir to make a thickened roux, if the mixture is not liquid-like, stream in some olive oil until you get a liquid consistency.
• 11 after this is done, add in the chicken broth and whisk until there are no lumps.
• 12 add in the milk and whisk again.
• 13 cook the sauce over medium-high heat, stirring every now and then, until thickened enough to coat the back of a wooden spoon, about 5-10 minutes.
• 14 add ¾ cup parmesan cheese and stir until it melts.
• 15 after both sauces are made, combine them in the large pan.
• 16 stir until combined. taste for seasoning, add more salt or pepper as needed.
• 17 drain your pasta, put it back in the large pot and pour the sauce over.
• 18 mix until all the pasta is coated, and then pour into a 13x9 pan coated with cooking spray.
• 19 sprinkle the remaining cheeses evenly over the top and bake, covered with foil, for 20 minutes.
• 20 then take off the foil and cook for another 10 minutes until the top is golden brown.
• 21 serve with a side salad and crusty bread to soak up the sauce.